Ingredients
4 teaspoons Dijon mustard2 teaspoons grated lemon zest1 garlic clove, minced1/2 teaspoon salt2 tablespoons canola oil1-1/2 pounds sweet potatoes (about 3 medium), cut into 1/2-inch cubes1 pound fresh Brussels sprouts (about 4 cups), quartered4 boneless pork loin chops (6 ounces each) Coarsely ground pepper, optional
Preparation
Preheat oven to 425°. In a large bowl, mix first 4 ingredients; gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to remaining mixture; toss to coat.
Place pork chops and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chops with reserved mustard mixture. Roast 10 minutes.
Turn chops and stir vegetables; roast until a thermometer inserted in pork reads 145° and vegetables are tender, 10-15 minutes longer. If desired, sprinkle with pepper. Let stand 5 minutes before serving.
